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This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them.
Read more about this recipe at hogwash.

This savory quiche is a blueprint: substitute thyme, sage or rosemary for lavender; use any leftover cheese; or swap bacon for smoked fish, sausage or prosciutto.
Read more about this recipe at the Washington Post.

The blue cheese used here is cold-smoked over hazelnut shells, which is what makes it such a great match for this salad. You'll make more vinaigrette than you need for this salad. It can be refrigerated in an airtight container for up to 1 week.

Dandelion greens might not be your everyday salad fare, but they have a hearty and slightly bitter taste that goes well with sweet pears and rich blue cheese. Don't be deterred by tough older dandelion stems, the leaves are quite tender.

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

This dish is delicious on its own or alongside roasted or grilled meats. Potatoes and blue cheese act like a condiment for the broccoli raab, balancing its bitterness. Substitute mozzarella or ricotta cheese if you like.